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Ingredients Jump to Instructions ↓

  1. 600g squid tubes

  2. Oil, for deep-frying

  3. Cornflour, for dredging

  4. Tempura batter

  5. Wasabi, to serve

  6. Salt and pepper mixture

  7. 1 Tbsp salt

  8. 1 Tbsp mixed white and black pepper

  9. 1 tsp sugar

  10. Pinch five spice

  11. Salad

  12. 150g rice sticks or vermicelli noodles, cooked in boiling salted water, refreshed and drained

  13. 1 carrot, peeled and julienned

  14. 3 shallots, thinly sliced

  15. 1/2 handful coriander leaves

  16. 100g Japanese radish (daikon), peeled and julienned

  17. 2 tsp sesame oil

  18. Broth

  19. 1 litre chicken stock

  20. 4 Tbsp bonito flakes

  21. 200g white miso paste

  22. 1 sheet nori, cut in half

Instructions Jump to Ingredients ↑

  1. Cut squid tubes in half lengthways, open up and score inside with a criss-cross pattern, taking care not to cut all the way through. Cut in half again and set aside.

  2. Mix all the salad ingredients together.

  3. Bring all the broth ingredients to the boil, then whisk briefly and simmer for 12 minutes. Strain, set aside and reheat before serving.

  4. Mix together all ingredients for the salt and pepper mixture. Heat oil for deep-frying to 300°C, or until a small amount of the batter sizzles and turns golden in seconds. Dredge squid with cornflour, then sprinkle with salt and pepper mixture. Drop squid in batter, then deep-fry until crisp. Drain.

  5. To serve, put salad in serving bowls and pour over hot broth. Top with squid. Serve with a little wasabi, if you like.

  6. From Taste magazine, January 2011.

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